Just wondering what you all brine your pork buts in and what you use to inject them with? Have never tried a pork but and thought about trying one just trying to get some ideas on brine, injection and a rub. Thanks
Original Post
Replies sorted oldest to newest
Let me get this right, you've never done a PB in your new smoker?
If not how are you gonna tell if the brining or injection made any difference? Just a thought!
I'll coat mine real good with cookshack rib rub than a good coating of chicken rub, set on table tell it sweats good and hit again, this time a little heavier. Then sat a little longer tell it just starts to sweat. In it goes on 200*, next morning I'll check everything out and turn it up a bit.
Don't get me wrong, I plain on injecting a few, but I'm hoping that with my baseline I'll be able to see if there's any reason to be doing it.
I'm all about KISS, some people just try to over-think it, if you need a little flavor? Some cooks might add it when your pulling the PB.
If not how are you gonna tell if the brining or injection made any difference? Just a thought!
I'll coat mine real good with cookshack rib rub than a good coating of chicken rub, set on table tell it sweats good and hit again, this time a little heavier. Then sat a little longer tell it just starts to sweat. In it goes on 200*, next morning I'll check everything out and turn it up a bit.
Don't get me wrong, I plain on injecting a few, but I'm hoping that with my baseline I'll be able to see if there's any reason to be doing it.
I'm all about KISS, some people just try to over-think it, if you need a little flavor? Some cooks might add it when your pulling the PB.
I'd do as Cal suggests then add Smokin's Finishing and Basting Sauce when you pull it.
Pork Butt has so much intramuscular fat that it usually turns out fairly moist. Including the finishing sauce adds moisture and flavor.
Pork Butt has so much intramuscular fat that it usually turns out fairly moist. Including the finishing sauce adds moisture and flavor.
i know nothing about it for one always been told to inject plus just watching what i have seen on tv just tyring to learn what i can
You don't want to brine a pork butt...it will take on a hammy consistency. OTOH you can inject them. Here's a recipe from Chris Lilly:
3/4 c apple juice
1/2 c water
1/4 c Kosher salt
2 Tbsp Worcestershire
Combine all, bring to a simmer, chill.
ButcherBBQ (Google it up) makes a terrific pork injection powder which mixes with water or apple juice. One component of their product is phosphate which helps maintain moisture during and after the smoking process. They also make a brisket injection which I highly recommend.
3/4 c apple juice
1/2 c water
1/4 c Kosher salt
2 Tbsp Worcestershire
Combine all, bring to a simmer, chill.
ButcherBBQ (Google it up) makes a terrific pork injection powder which mixes with water or apple juice. One component of their product is phosphate which helps maintain moisture during and after the smoking process. They also make a brisket injection which I highly recommend.
No prob. We're all learning and having fun.
You can inject or use Smokin's Finishing Sauce. If you decide to use the finishing sauce, just hit the link (title underlined) in my previous post for the recipe.
You can inject or use Smokin's Finishing Sauce. If you decide to use the finishing sauce, just hit the link (title underlined) in my previous post for the recipe.
MaxQue??? I thought Chris Lilly added 1/2 cup white sugar with that recipe.
Seriously, I would take a look at Smokin's PB 101 and try to keep it simple for the 1st time, could be you'll get a PB that is moist and not have a need to inject. Seems to work for a few of us.
Seriously, I would take a look at Smokin's PB 101 and try to keep it simple for the 1st time, could be you'll get a PB that is moist and not have a need to inject. Seems to work for a few of us.
There is one top cook that I know of that used to brine butts and he did a small seminar for about 40 of us cooks.
He is a CIA grad and quite knowledgable.
We could all tell a slight difference,but don't know if he still does it.
There are other midwestern cooks that use a "pickle", some.
Like the good cooks above said,there are a bunch of reasons to learn to cook butts as they are,and then tinker.
He is a CIA grad and quite knowledgable.
We could all tell a slight difference,but don't know if he still does it.
There are other midwestern cooks that use a "pickle", some.
Like the good cooks above said,there are a bunch of reasons to learn to cook butts as they are,and then tinker.
like i said i have never done one and im just trying to get some info on what i need to do. Is there a homemade rub that works good for a pork sholder i have wrote down the basting sauce to use while the shoulder is cooking and to finish it with but what about a good homemade rub some of you all use
We're just here to help and we'll have lots of ideas.
I agree, that your first one, if you've never done one, is keep it simple so you can see how it is. Many many like them just that way.
Never brine a PB. It's too dense to make a difference unless you brine it 24 to 48 hours.
Keep in mind, all the stuff on TV is just that, TV. A lot of that is for competitions and I wouldn't try to copy that at home, I'd learn what they're trying to do and why.
In competitions, the judge might get one bite and that bite has to be awesome. Not necessarily how you want to do it at home.
My recommendations for a first time PB cook.
Don't brine nor inject.
Rub it with a basic rub, 2 to 4 hours before smoking (but not overnight)
Cook it to 195
Pull an rest for one hour.
TASTE it just like that. Taste the bark, taste the meat inside.
Now, adjust to taste.
You can sprinkle some rub on the meat and eat it like that.
You can add a finishing sauce (which is thinner than a reg. sauce)
You can add some BBQ sauce.
LOTS of options, lots of them.
I agree, that your first one, if you've never done one, is keep it simple so you can see how it is. Many many like them just that way.
Never brine a PB. It's too dense to make a difference unless you brine it 24 to 48 hours.
Keep in mind, all the stuff on TV is just that, TV. A lot of that is for competitions and I wouldn't try to copy that at home, I'd learn what they're trying to do and why.
In competitions, the judge might get one bite and that bite has to be awesome. Not necessarily how you want to do it at home.
My recommendations for a first time PB cook.
Don't brine nor inject.
Rub it with a basic rub, 2 to 4 hours before smoking (but not overnight)
Cook it to 195
Pull an rest for one hour.
TASTE it just like that. Taste the bark, taste the meat inside.
Now, adjust to taste.
You can sprinkle some rub on the meat and eat it like that.
You can add a finishing sauce (which is thinner than a reg. sauce)
You can add some BBQ sauce.
LOTS of options, lots of them.
Absolutely everybody is different for a rub but I fancy a 1/4 cup of pepper garlic spice with a cup of brown sugar and a tablespoon of garlic powder.
quote:Originally posted by cal:
MaxQue??? I thought Chris Lilly added 1/2 cup white sugar with that recipe.
Good call. Yes he does.
you are probably right should keep it really simple
We are not trying to be mean, we all just know if you have a simple rub/seasoning that you like just add some brown sugar to it and put it on as heavy as you would like,maybe a little extra. Let sat on table till it looks good and sticky. Put in smoker at 225*, cook to 195* by probe...most will say about 2hrs/lb... check for doneness(it falls apart when you pick up)...FTC for 1hr and eat the best pulled pork sandwich that you have ever had...thats KISS (keep it simple stupid) and it works for me ever time.
Give it a try and tell me if I'm wrong?
Give it a try and tell me if I'm wrong?
I am doing a Picnic Butt tonight and my cookshack rub hasn't showed up yet. I have some Hogs Breath seasoning, can I add some stuff to the Hogs Breath seasoning to use as a rub, or any suggests for a good rub I can get at a store?
Have a call into my buddy that suggested the Hogs Breath, but no reply yet.
Thank You
Wayne B
Have a call into my buddy that suggested the Hogs Breath, but no reply yet.
Thank You
Wayne B
It's easy to make your own. Here's a couple recipes to get you there:
Kittencal's Dry Rub for Pork Ribs, Roasts or Chops
Ingredients:
5 tablespoons kosher salt (use only kosher salt!)
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
3 teaspoons dried tarragon
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1/2 teaspoon cayenne (or adjust to heat level)
A Carolina Pulled Pork Rub
Ingredients:
•2 tablespoons salt
•2 tablespoons sugar
•2 tablespoons brown sugar
•2 tablespoons ground cumin
•2 tablespoons chili powder
•2 tablespoons freshly ground black pepper
•1 tablespoon cayenne pepper
•1/4 cup paprika
I think this is easier than running to the store, but if you prefer, go to your grocer's. They'll have a bunch of different rubs. For a general rub, you should be able to find Pappy's or Emirel's. They're good all purpose rubs. If you read the labels, some will state they're made for pork or ribs. They'll work fine.
Kittencal's Dry Rub for Pork Ribs, Roasts or Chops
Ingredients:
5 tablespoons kosher salt (use only kosher salt!)
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
3 teaspoons dried tarragon
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1/2 teaspoon cayenne (or adjust to heat level)
A Carolina Pulled Pork Rub
Ingredients:
•2 tablespoons salt
•2 tablespoons sugar
•2 tablespoons brown sugar
•2 tablespoons ground cumin
•2 tablespoons chili powder
•2 tablespoons freshly ground black pepper
•1 tablespoon cayenne pepper
•1/4 cup paprika
I think this is easier than running to the store, but if you prefer, go to your grocer's. They'll have a bunch of different rubs. For a general rub, you should be able to find Pappy's or Emirel's. They're good all purpose rubs. If you read the labels, some will state they're made for pork or ribs. They'll work fine.